Spinach & Ricotta Ravioli with Diavolo Sauce

Looking for a last minute dinner that’s sure to impress?  Try this pasta!  Making homemade ravioli doesn’t have to be difficult.  Of course, I love a true homemade pasta, but if you don’t have the time, patience, or equipment, use wonton wrappers!  This is a fun project for kids to help with too and the filling combinations are endless.  I like to add the spinach because, not only is it colorful, but it’s also an easy and delicious way to get your leafy greens in for the day.

The Diavolo sauce, although the meaning is brother devil, it’s a great way to spice up Valentine’s day!  It’s also really easy because your oven does most of the work for you.  You will able to spend more time with your loved ones, young or old, and enjoy the night.  This recipe is sure to be a keeper!  (even if your date isn’t!)

Spinach & Ricotta Ravioli with Diavolo Sauce (for 4)

For the Pasta

  • 32 wonton wrappers
  • 1 cup ricotta cheese
  • 1/2 cup shredded Parmesan cheese
  • 1 egg
  • 7 ounces spinach, fresh, cooked until wilted,  cooled and chopped
  • 1/4 teaspoon garlic powder (or more to taste)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper

For the Sauce

  • 2 – 8 ounce packages of grape tomatoes
  • 1 red bell pepper
  • 4 cloves garlic
  • 1/4 cup olive oil
  • 1 cup red wine
  • 1/4 teaspoon red pepper flakes (more if desired, but let it simmer first)


To make the sauce:  Preheat oven to 400 degrees.  In a 9×13 baking pan, combine grape tomatoes, bell pepper pieces and olive oil.  Stir to coat the vegetables.  Season with garlic powder, 1/2 teaspoon kosher salt, 1/2 teaspoon cracked black pepper.  Roast in oven for 30 minutes.  Remove from the oven and let cool to the touch.  Place the vegetables in the food processor or blender.  Puree until sauce is desired texture.  (I usually do about 5 seconds because I like mine with a little texture).  In a medium sauce pan using high heat, reduce 1 cup of red wine in half.  Add tomato mixture and reduce heat to medium low.  Add red pepper flakes and cook until heated through.  Let simmer until pasta is ready.

To make the pasta:  In a medium size mixing bowl, combine once cup ricotta cheese, parmesan cheese, 1 egg, fresh garlic, salt, and pepper.  Set aside.  In a small bowl, combine egg and 1/2 cup water.  whisk until combined.  Set aside.  Bring salted water to boil in pasta pot.  Place one wonton wrapper cutting board and place 1 tablespoon of filling in the center of the wrapper.  Using a pastry brush, brush the edges with egg wash.  Place another wrapper over the top and press firmly to seal.  Repeat as many times as needed.

Once the water comes to a boil, reduce the heat slightly.  Place the filled ravioli, one at a time, into the boiling water.  Do not over crowd the pot and cook in batches if needed.  The ravioli will initially sink to the bottom of the pot.  When it comes to the surface and the pasta appears to pucker around the filling and become translucent, it is done.  (about 3 minutes)

Remove the ravioli with a slotted spoon, top with warm pasta sauce and serve.


2 thoughts on “Spinach & Ricotta Ravioli with Diavolo Sauce”

  1. How is roasting tomatoes, making sauce, and making ravioli from scratch a “last-minute” dinner?? Looks good, but this would take me forever to make.

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